Name: Peanut chicken satay
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Cooking Method
Ingredients: 80 ml peanut butter; 150 ml stock chicken; 1 Tbs chilli paste; 4 Tbs soy sauce; 2 Tbs lemon juice or lime juice; 2 cm fresh ginger grated; 2 cloves garlic cloves, minced; 2 Tbs sesame oil or olive oil; 600 g chicken; 50 g fresh coriander; 2 cup vegetables mixed, green; 2 cup rice basmati; poppadoms

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Ingredients (13)

FOR THE MARINADE:

80 ml	peanut butter
150 ml	stock — chicken
1 Tbs	chilli paste
4 Tbs	soy sauce
2 Tbs	lemon juice — or lime juice
2 cm	fresh ginger — grated
2 cloves	garlic — cloves, minced
2 Tbs	sesame oil — or olive oil

For the chicken stir-fry:

600 g	chicken
50 g	fresh coriander
2 cup	vegetables — mixed, green
2 cup	rice — basmati
	poppadoms

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Method:

Step 1: Make the marinade: Blitz all the ingredients in a blender or with a whisk to form a smooth sauce. Season with salt and pepper and you might want to add some more water or lemon or chili at this stage.

Step 2: Pour the marinade over your chicken and let it stand for at least 10 minutes, but it can also be left for up to 24 hours.

Step 3: Boil the rice as per packet instruction.

Step 4: Roast the chicken pieces for 20 minutes at 180 C or until cooked through.

Step 5: Stir-fry the vegetables in a dash of olive oil and serve with the rice and the chicken.